Need extra down time? This stress-free Mexican dinner is for you! A bowlful of brown basmati rice, soaked in caramelised pork mince with BBQ sauce, black beans, and charred corn. Textured with crunchy spring onion and luscious crème fraîche.
BBQ Pork Burrito Bowl
BBQ Pork Burrito Bowl
with nutty basmati, charred corn & crème fraîche
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Brown Basmati Rice
- Clarks Kitchen Bourbon BBQ Sauce
- Corn
- Creme Fraiche
- Cucumber
- Green Leaves
- NOMU Mexican Spice Blend
- Pork Mince
- Spring Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained Corn for 3-4 minutes until charred, shifting occasionally. Add the drained black beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 65ml of boiling water.
MEXI Pork MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 2-3 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and Cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the Corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!
GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained Corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water.
MEXI Pork MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and Cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the Corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!
GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained Corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water.
MEXI Pork MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and Cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the Corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!
GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained Corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 3-4 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 150ml of boiling water.
MEXI Pork MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 2-3 minutes until fragrant and browned. Stir in the diluted stock and simmer for 4-5 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and Cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the Corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for BBQ Pork Burrito Bowl?
The preparation time for BBQ Pork Burrito Bowl with nutty basmati, charred corn & crème fraîche is between 20 and 35 minutes.
What is the total time required to make BBQ Pork Burrito Bowl with nutty basmati, charred corn & crème fraîche?
The total time required to make BBQ Pork Burrito Bowl with nutty basmati, charred corn & crème fraîche is between 45 and 60 minutes.
How many servings does BBQ Pork Burrito Bowl provide?
4 servings
What are the main ingredients in BBQ Pork Burrito Bowl?
Beef, Beef Stock, Black Beans, Brown Basmati Rice, Clarks Kitchen Bourbon BBQ Sauce, Corn, Creme Fraiche, Cucumber, Green Leaves, NOMU Mexican Spice Blend, Pork Mince, Spring Onion
What is the nutritional information of BBQ Pork Burrito Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare BBQ Pork Burrito Bowl?
GET GOING WITH THE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. CHARRED CORN & BEANS: Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water. MEXI PORK MINCE: Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. WHILE THE SAUCE IS SIMMERING…: Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving. BBQ IT UP: When the mince is nearing completion, add in the BBQ sauce, then stir through the corn and beans until reheated. Season to taste and remove the pan from the heat. BUEN PROVECHO!: Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!
What should be prepared from my kitchen to make BBQ Pork Burrito Bowl?
Beef, Beef Stock, Black Beans, Brown Basmati Rice, Clarks Kitchen Bourbon BBQ Sauce, Corn, Creme Fraiche, Cucumber, Green Leaves, NOMU Mexican Spice Blend, Pork Mince, Spring Onion
How many calories does BBQ Pork Burrito Bowl have?
calories
How much fat content does BBQ Pork Burrito Bowl have?
grams
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